Pizza alla Napoletana

This combination took us by surprise when we tried it recently at Santa Brigida di Ciro, the great Naples pizza restaurant. To a group of 25 fanatics who had just chomped through a degustazione of various pizze, this uncommon variation was everyone's hands-down winner. Just make sure that your arugula is fresh and potent. Makes 1 pizza

Directions:

Preheat oven with pizza stone in it to 525 degrees.

Shape a pizza, and let it rise a second time (see instructions in master pizza dough recipe).

When ready to cook, sprinkle a pizza peel with cornmeal. Carefully place the pizza on the paddle. Inside the rim, evenly distribute the slices of cherry tomato. Sprinkle with 1/8 teaspoon of the coarse salt. Sprinkle cornmeal on pizza stone in oven. Slide pizza on to pizza stone. Bake 6 minutes. (If a softer crust is desired, dab rim with moistened brush after 3 minutes, then cook 3 minutes more.) Remove, and immediately scatter the basil over the pizza. Drizzle with the olive oil, and sprinkle on the remaining 1/8 teaspoon of coarse salt. Serve immediately.